15 MINUTE SUPER EASY FOIL PACKET FISH DINNERS IDEAS

15 MINUTE SUPER EASY FOIL PACKET FISH DINNERS IDEAS

Ready for a grilling season ... or just looking for a quick-fix oven baked dinner? Consider 15-Minute Foil Packet Fish Dinners Ideas  as a go-to meal, individually customized and assembled.

One of my favorite easiest and fastest ways to get dinner on-the-table in the minute is Foil Packet Fish Dinners Ideas.

Here's the beauty. Everyone in the family has its own preferences. And most of the time, they eat what is served. But when they can choose, smorgasbord-style, exactly what they want ... the stress is off the cook, which is usually me, and it's just plain fun. Benefit # 2, they are scalable, up or down, and are as easy to fix for 1 as it is for many.

These Foil Packet Fish Dinners Ideas can be easily baked in an oven as well as a grill. And ... they're just as tasty.

When you visit your fishmonger, choose a variety of fish, depending on the preferences. I usually choose a main dish fish like; salmon, cod, or whatever is freshest in the case, and then add some shellfish, like big shrimp, as an extra. I cut out an assortment of vegetables ahead of time and have it ready to go in the refrigerator. A perfect way to use vegetables you already have and make it fresh using seasonal choices. Frozen vegetables work great as well.

MY FAVORITE FOIL PACKET FISH DINNER: (FOR NOW)

Right now for me, my personal favorite Foil Packet Fish Dinner consists of a white fish (whichever is in season and fresh), 1 extra-small red potato sliced ​​as thinly as possible, 2-inch pieces of asparagus, sliced ​​diagonally, fresh thinly sliced ​​lemons and green onions, and seasoned with a dash of dried thyme and dill (fresh if I have it), and salt and pepper. I put the potatoes on the bottom, a quick salt and pepper seasoning, vegetables are top, fish fillet is top of that, layered with lemon slices and green onion and topped with seasoning. Super super simple My guys ... they get pretty crazy with their combinations.

What will you put in yours?

Food Network has come up with a variety of combinations that work well together ... in case you need some inspiration.

FOIL PACKET FISH DINNER IDEAS

SEAFOOD IDEAS: MAKE 4 PACKETS

1. Salmon, four 6-ounce skinless fillets
2. Large shrimp, 1 1/2 pounds (peeled and deveined; tails intact)
3. Striped bass, four 6-ounce skinless fillets
4. Halibut, four 6-ounce skinless fillets
5. Cod, four 6-ounce skinless fillets
6. Mussels, 3 pounds (scrubbed and debearded)

VEGETABLE IDEAS: 1 CUP PER PACKET

1. Bell peppers, thinly sliced
2. Red onion, thinly sliced
3. Corn kernels, thawed if frozen
4. Carrots, thinly sliced
5. Artichoke hearts, thawed if frozen
6. Fennel, thinly sliced
7. Fluffy, thinly sliced
8. Scallions, cut into 1-inch pieces
9. Canned chickpeas or other beans, drained and rinsed
10. Potatoes, cut into small pieces and boiled
11. Mushrooms, thinly sliced
12. Grape or Cherry tomatoes, halved
13. Zucchini or yellow squash, thinly sliced
14. Baby greens (use just 1 cup per packet)

HOW TO ASSEMBLE FOIL PACKETS

Lay out 4 large sheets of heavy-duty foil (use a double layer of foil for mussels). Mound 1 cup of vegetables in the center of each, season with salt and pepper and top with a sprig of parsley, basil, thyme, oregano or rosemary. Put the fish or seafood is the top of the vegetables; season with salt and pepper and drizzle with olive oil. Add a splash of white wine or water. Bring the short ends of the foil together and fold twice to seal; fold in the sides there, leaving room for steam.

COOKING THE FOIL PACKETS

GRILL OR CAMPFIRE:

Preheat a grill to a medium-high or light a campfire and put a cooking grater in place. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. Let the packets sit for 5 minutes, then carefully open and add your topping.

OVEN:

Preheat the oven to 450 degrees F. Put the foil packets on a baking sheet; Bake until the fish is just cooked through, 12 to 15 minutes. Let the packets sit for 5 minutes, then carefully open and add your topping.

TOPPING IDEAS

1. Lemon-Coriander Seasoning: Toast 1 tablespoon of coriander seeds and mustard seeds in a dry skillet. Coarsely grind in a spice grinder (or crush with a skillet). Mix with 2 teaspoons grated lemon zest and 1/4 teaspoon each kosher salt and pepper.
2. Ginger-Scallion Butter: Pulse 1/2 softened butter, 3 sliced ​​scallions, 2 teaspoons grated peeled ginger, 1/2 teaspoon toasted sesame oil and 1/4 teaspoon kosher salt in a mini-food processor until smooth
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